1 lb boneless chicken breast, diced, or 2½ cups shredded rotisserie chicken

2 cups fresh or frozen corn

2 cups peeled, diced Yukon Gold potatoes

1 sweet onion, chopped

2 tbsp minced chipotle peppers in adobo sauce

1 (4 oz) can diced green chiles

1–2 tbsp olive oil or butter

3 garlic cloves, minced

4–5 cups chicken broth

1 cup full-fat coconut milk

1½ tbsp cornstarch mixed with 2 tbsp cold water, optional

1 tsp garlic powder

½ tsp onion powder

½ tsp paprika

½ tsp ground cumin

1 tsp chili powder

1 tsp sea salt, or to taste

½ tsp freshly ground black pepper

Fresh chopped parsley

Sliced green onions

Dairy-free yogurt, optional

Heat the olive oil in a large Dutch oven over medium heat. Add the diced chicken and cook until lightly browned. Transfer to a plate and set aside. Using rotisserie chicken? Skip the browning and add it later.

In the same pot, add the chopped onion, garlic, and diced Yukon Gold potatoes. Sauté for 5–7 minutes, stirring occasionally, until the onion softens and everything smells fragrant.

Add the corn, diced green chiles, minced chipotle peppers, and all the dry seasonings. Stir well and cook for another 2 minutes to let the spices bloom.

Pour in the chicken broth and full-fat coconut milk. Stir to combine, scraping up any flavorful bits from the bottom of the pot. Bring to a gentle simmer rather than a rolling boil.

Return the chicken to the pot. Reduce the heat and simmer gently for approximately 20–25 minutes, until the potatoes are fork-tender and the chicken is fully cooked.

For a thicker soup, stir together the cornstarch and cold water until smooth. Slowly add the mixture to the simmering chowder, stirring until it thickens. Cook for another few minutes.

Ladle the warm chowder into bowls. Finish with freshly chopped parsley, sliced green onions, and a spoonful of dairy-free yogurt if desired. Serve with crusty bread or crispy tortilla strips for a little crunch.